Mini Pumpkin Cupcakes

With a simple stir-together method, these easy cupcakes are a perfect fall dessert to share with the kids!

Ingredients:  – All-purpose flour – Sugar – Baking powder  – Baking soda – Pumpkin pie spice – Pumpkin puree


– Vegetable oil – Egg – Vanilla extract

Stir together the wet ingredients in a large bowl. Once combined, gently stir in the dry ingredients.


Portion into the prepared muffin tin using about 1 tablespoon per cup. Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.


Transfer to a wire rack to cool completely. Frost with Cream Cheese Frosting and add sprinkles if desired.


The cupcakes can be made 24 hours before you plan to frost them. Let cool completely on a wire rack then store in an airtight container at room temperature.


Store frosted leftovers in the fridge for up to 3 days in an airtight container. You can also skip the frosting and serve these as muffins!